Raspberry Velvet Cake
If you’re looking to impress guests or just want to try something new with a familiar favorite, this raspberry velvet cake is a fantastic choice.
Equipment
- Mixing Bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- 8 or 9-inch round cake pans (2)
- Cooling Rack
- Sifter or fine mesh sieve
- Offset spatula or butter knife
- Electric hand blender or whisk (optional)
Ingredients
For the Cake
- 2 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1 cup fresh or frozen raspberries gently mashed
- 1 tablespoon red food coloring optional, for a richer color
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ½ cup unsalted butter softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- Fresh raspberries for garnish, optional
Instructions
Step 1: Prepare Your Ingredients and Pans
- Preheat your oven to 350°F (175°C).
- Grease two 8 or 9-inch round cake pans with butter or non-stick spray. For extra easy removal, line the bottoms with parchment paper circles.
- Measure out all your ingredients so they’re ready to go — this makes the baking process smooth and stress-free.
Step 2: Mix the Dry Ingredients
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- Set aside.
Step 3: Cream the Butter and Sugar
- In a large bowl, use your electric mixer to beat the softened butter and granulated sugar on medium speed until light and fluffy — about 3 to 4 minutes.
- Pro tip: Don’t rush this step! Properly creamed butter and sugar create a light texture in your cake.
Step 4: Add Eggs and Vanilla
- Add the eggs one at a time, beating well after each addition to fully incorporate.
- Mix in the vanilla extract.
Step 5: Combine Wet and Dry Ingredients
- Reduce your mixer speed to low. Add about one-third of the dry ingredients, then half the buttermilk.
- Repeat with another third of dry ingredients, then the remaining buttermilk. Finish with the last of the dry ingredients.
- Mix just until combined after each addition — don’t overmix or the cake may become dense.
Step 6: Fold in the Raspberries and Food Coloring
- Gently fold the mashed raspberries into the batter using a rubber spatula.
- Add the red food coloring, if using, and fold it in evenly.
- Pro tip: Fold gently to avoid breaking up the raspberries too much and to keep the batter light.
Step 7: Bake the Cake
- Divide the batter evenly between the prepared pans and smooth the tops with your spatula.
- Bake for 30 to 35 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before turning them out onto a cooling rack.
Step 8: Prepare the Cream Cheese Frosting
- While the cake cools, beat the softened cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, beating on low speed to avoid a sugar cloud.
- Mix in the vanilla extract and beat on high for 2-3 minutes until fluffy.
Step 9: Assemble the Cake
- Once the cake layers are completely cool, place one layer on your serving plate.
- Spread a generous amount of frosting over the top.
- Add the second cake layer and frost the top and sides evenly.
- Garnish with fresh raspberries if desired.
Step 10: Chill and Serve
- Refrigerate the cake for at least 30 minutes to let the frosting set.
- Bring to room temperature before serving for the best flavor and texture.
Notes
Estimated Nutritional Value (Per Slice)
- Calories: ~460 kcal
- Fat: 24g
- Saturated Fat: ~14g
- Carbohydrates: 58g
- Sugar: ~41g
- Protein: 4g
- Fiber: 1–2g
- Cholesterol: ~95mg
- Sodium: ~280mg